PENGARUH JENIS RAGI DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK FISIK DAN KIMIA TEPUNG SORGUM COKLAT (Sorghum bicolor L. Moench)

SARI, DANTI CIPTA and Wijaya, Agus and Widowati, Tri Wardani (2018) PENGARUH JENIS RAGI DAN WAKTU FERMENTASI TERHADAP KARAKTERISTIK FISIK DAN KIMIA TEPUNG SORGUM COKLAT (Sorghum bicolor L. Moench). Undergraduate thesis, Sriwijaya University.

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Abstract

The effect of ragi addition and fermentation time on physical and chemical properties of sorghum flour were investigated. Two factors were evaluated, namely ragi addition (A factor: baker’s yeast and ragi tapai) and fermentation time (B factor: 24, 30 and 36 h). This research was conducted factorial block randomized design in three replications. The following parameters were evaluated, including: yield, viscosity, swelling power and solubility (physical properties), as well as water content, tannin content, amylose content and pH values (chemical properties). It was revealed that ragi addition has significant effects on viscosity and pH value of sorghum flour. On the other hand, fermentation time has significant effects on yield, tannin content and pH values. Moreover, interaction ot the two factors showed significant effects on tannin content and pH values. The best treatment was A1B2 (Baker’s yeast, fermentation for 30 hours) sample with the following characteristics: yield 45 percent, viscosity 9.27 dPas, swelling power 4.00 g/g, solubility 2.96 percent, water content 7.63 percent, tannin content 0.10 percent, amylose content 7.02 percent and pH value 5.65.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	baker’s yeast, fermentation, tape inoculum, sorghum
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 12 not found.
Date Deposited:	05 Aug 2019 08:32
Last Modified:	05 Aug 2019 08:32
URI:	http://repository.unsri.ac.id/id/eprint/2325

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